Oh warm deliciousness! This was super easy, creamy and lovely, using very simple ingredients: arborio rice, veggie broth, “spinach” and mushrooms.
For the rice part, I used the recipe from the Vegan Slow Cooker for risotto. It is basically cooking the arborio rice in a crockpot in veggie broth slowly over several hours, stirring it about every 30-40 minutes. The texture is worth it- creaminess without the cream!
For the add-ins:
Re-hydrate dried shiitake mushrooms according to package directions (pour boiling water over them and let stand for 10-15 minutes)
And from my garden, the star green ingredient here: Cholesterol Spinach or gynura nepalensis. You can read about this fascinating plant as it was featured a few years ago in our local paper. It is incredibly easy to grow, pests don’t bother it and when cooked, it’s quite tasty. (It’s a bit tough raw.) I just pulsed the mushrooms and spinach a few times in the food processor, then sauteed over low heat with salt & pepper. When the rice was done cooking, I spooned the spinach and mushrooms into the skillet. That’s it!!
It grows here in my front yard bed! For substituting regular spinach here, I would not pulse it, and cook it less time, as these leaves are much thicker and tougher than your garden variety spinach. Enjoy 🙂